Ingredients:
4 cups eggplant
2 cups summer squash
1 cup chopped onion
3 cups potatoes
3 cloves fresh garlic
1 red bell pepper
1/2 cup okra
1 cup fresh tomato
1/2 cup fresh Italian parsley
1/3 cup fresh mint
2 tablespoons fresh oregano
1/2 cup “Vaoni” Extra Virgin Olive Oil
1 cup fresh tomato
2 tablespoons red wine vinegar
1 1/2 tablespoons white sugar
1/4 teaspoon each salt and fresh ground pepper
2 tablespoons water juice of 1/2 lemon
1. Preheat oven to 300 degrees. Dice first 8 ingredients and spread evenly in large roasting pan. Place 1 cup tomato, herbs, olive oil, red wine vinegar, salt, pepper, and sugar in blender or food processor and blend to a moderately chunky fresh tomato sauce. Pour sauce over vegetables, add 2 T water to cover vegetables with the sauce. Bake in preheated oven 1 1/2 hours or until vegetables are tender. Squeeze lemon juice over completed dish, stir, and serve.
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Greek Vegetable “Stew” with Olive Oil,Post Views
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